Tiramisu Brownies

A fudgy espresso brownie topped with espresso mascarpone cream and finished with a dusting of cocoa powder.

By @kitchen_bythesea

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 cup all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 0.5 teaspoon salt
• 1 cup unsalted butter
• 1 cup semi-sweet chocolate chips
• 1 cup granulated sugar
• 0.5 cup packed brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons brewed espresso
• 8 ounces mascarpone cheese
• 0.5 cup heavy cream
• 0.25 cup powdered sugar
• 1 tablespoon brewed espresso
• 0 cocoa powder (amount not specified)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper.
2. In a medium bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, and 1/2 teaspoon of salt.
3. In a large bowl, melt 1 cup of unsalted butter and 1 cup of semi-sweet chocolate chips together until smooth. Allow to cool slightly.
4. Stir 1 cup of granulated sugar and 1/2 cup of packed brown sugar into the melted chocolate mixture until combined.
5. Add 3 large eggs, one at a time, to the chocolate mixture, mixing well after each addition. Stir in 2 teaspoons of vanilla extract and 2 tablespoons of brewed espresso.
6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Pour the batter into the prepared baking pan.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack.
8. For the mascarpone cream, beat together 8 ounces of mascarpone cheese, 1/2 cup of heavy cream, 1/4 cup of powdered sugar, and 1 tablespoon of brewed espresso until smooth and creamy.
9. Spread the mascarpone cream evenly over the cooled brownies.
10. Dust the top with cocoa powder (amount not specified) before serving.